Category: Paleo Page 2 of 4

Simply Sautéed Mushrooms {& Cauliflower Mash}

Jenna, one of the participants from a recent cooking class I taught about healing foods, had this to say about today’s recipe:

Everyone in my family thought the cauliflower mash was potatoes!!!! They were super creamy.”

Jenna is in high school but is going to be doing big things in the healing foods space in the coming years, as she pursues studies in nutrition in college. Keep your eye out for her!

rachel-jennaI’ve shared the base of this recipe before in this post for Roasted Garlic Cauliflower Mash but put a new spin on it by topping it with mushrooms, a food often used as a stand-in for meat because of their chewy texture.

Mushrooms are immune-boosting, cancer-fighting powerhouses and don’t get nearly enough love in our kitchens and on our plates.

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I hated mushrooms for most of my life because I was too grossed out by what they looked like to even be open to trying them. Now, I’m a big fan, whether they are chopped up in a soup or stew, roasted, or served sautĂ©ed like they are in this dish.

You can serve this up as a Thanksgiving side dish. It’s a great way to upgrade your plate without sacrificing flavor. With a whole head of roasted garlic and a tablespoon of fresh thyme in the potatoes along with a generous sprinkling of oregano on the mushrooms, no one will complain that this dish lacks flavor.

Next step? Come up with a sauce to top it off 🙂

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Simply Sautéed Mushrooms 

Ingredients

1 (8-ounce) package cremini (baby Portobello) mushrooms, wiped clean and sliced
2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
1/2 tsp sea salt
Black pepper, to taste
1⁄2 tsp dried oregano

Directions

  1. Heat oil in a large skillet over medium high heat until oil shimmers.
  2. Add mushrooms to pan, evenly coating them with oil. Spread into a single layer and let cook for 5-6 minutes.
  3. Add salt and pepper, stir and cook 5-6 minute more, until mushrooms begin to brown and soften. Toss with oregano and serve.

Serve as a side dish or on top of some roasted garlic cauliflower mash.

10 Tasty New Food Finds from Natural Products Expo East 2016

What a whirlwind the past few weeks have been!

From the Natural Products Expo East in Baltimore to the Culinary Nutrition Expert Retreat in Toronto, a Holistic Health Conference in Madison, Wisconsin and the New Jersey Veg Fest yesterday, and teaching a few workshops in between, I’ve been on what felt like a natural health tour of North America.

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I’ve also gotten some clarity around how I want to focus and what I want to share. I feel drawn to go deeper on this blog than I have been in the past few months. I’m grateful for your patience with me as I’ve been a bit less regular with posts over the past month, but the clarity I’ve gained during that time was worth it.

One of the reasons you’ve told me you come to me with questions or follow me on Instagram and Facebook is to be up to date on the latest and greatest natural food products that I use in my own home and recommend to you. I know one of the most frustrating aspects of starting to eat well and remove foods like dairy and gluten is the overwhelm you feel when you step into the store and blankly stare at a wall with 20 options for one product.

How do you know which to choose?

I’m here to make it easier AND to introduce you to some fun, new products before they hit stores. For the past three years, I’ve attended the Natural Products Expo East in Baltimore as Press because of how much this community supports my efforts on social media (THANK YOU!).

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I want to pay it forward by sharing with you my top finds from the expo. As with all of my recommendations and recipes, they are all gluten-free and dairy-free.

I think you’ll be excited to see what is going to be coming to grocery stores in the coming weeks and months!

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1) Hilary’s Eat Well Breakfast Sausage Patties

I first found out about Hilary’s Eat Well veggie burgers two years ago at my first Expo. To be honest, I wasn’t someone who ate veggie burgers; I thought they were pretty nasty and full of a bunch of ingredients I wouldn’t have in my own pantry.

These burgers are different. They are one of the ONLY foods we have in our freezer at all times. Bill loves to have them for breakfast, topped with an egg or on top of a sweet potato hash, and we also love them toasted and then crumbled up on a salad. I featured these burgers in my mason jar salad recipe at the end of the summer. They are SO good!

To make things even better, they now have a breakfast sausage version. It contains all real food for ingredients (i.e., no weird soy protein isolates) AND is dairy-free, gluten-free, soy-free, and egg-free. The two versions I tried were Apple Maple and Spicy and my favorite was definitely the Apple Maple.

Where to Find Them: Click this link to find a store near you where you can buy all of Hilary’s Eat Well products.

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2) Farmhouse Culture Ginger Beets & Kraut Krisps

Since over 70% of our immune system sits in and around our digestive system, eating fermented foods is one of the best things we can do to boost our immune system, not get sick, clear up our skin, reduce bloat, and have regular bowel movements (at least 1/day!).

I’ve been a fan of Farmhouse Culture’s Kimchi and Sauerkraut for about a year now and a few months ago I started taking their Gut Shots to support my digestive and immune systems. When I stopped by their table and saw their new branding (love it) and their new products, I was stoked!

The ginger beets were amazing and would be delicious chopped up and put on a salad or just eaten as a snack. But one of the coolest snacks I tried all day was the Kraut Krisp. With almost 50% sauerkraut, organic corn masa and a shelf stable probiotic blend in the seasoning mix, this is a chip you can feel good about eating. The dill pickle is amazing! I’m hoping to see both of these yummy foods in my local store soon!

Where to Find It: Here is the link to their Store Locator. On the link is a Product Request form that you can print out and take to your local store!

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3) Beetnik Organic Frozen Meals 

We discovered beetnik Organic frozen meals about a year ago.What I love about them is that they are made with real, whole food ingredients and taste more like a homemade meal than a frozen one.

They are Bill’s #1 go to choice for lunch at school when he hasn’t packed leftovers or planned ahead. As an elementary school teacher, he’s lucky if he gets 20 minutes to enjoy his lunch, so convenience is key, but so is staying fueled and energized throughout the day.

Bill has liked every single one he has tried, and I know he’ll be excited to check out some of their new flavors like Ragu Alla Bolognese, Pollo Alla Cacciatora, Organic Lemon Chicken with Cauliflower Rice, Organic Shepherd’s Pie with Grass Fed Beef, and Organic Beef Chili with Sweet Potato. The first two are pasta sauces, and the last three are paleo-friendly and grain-free.

Where to Find Them: I buy them at MOM’s Organic Market or Roots Market, but you can use this store locator to find them near you.

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4) Miyoko’s Creamery {Dairy-Free Cheeses}

When you stop eating dairy, one of the things you miss the most is the creaminess of cheese. Fortunately, food has come a LONG way, and brands like Miyoko’s give us the opportunity to get that beloved texture back 🙂

At the Expo, they were sampling their Smoked Farmhouse, Fresh Loire Valley and Double Cream Chive cheeses as well as a few others. They also have Garlic Herb, Sundried Tomato Garlic, Winter Truffle and Herbs de Provence varieties. Organic cashews are the base of their cheeses and give them a rich and creamy texture

Where to Find It: I buy mine at MOMs Organic Market or Whole Foods but you can use this store locator to find where they are sold near you!

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5) Soul Sprout Snacks

After undergoing a rebranding from Two Moms in the Raw (who I’ve written about here) to Soul Sprout, these snacks are better than ever. They have granola bars, almond butter truffles, nut bars, grain-free cereal, and almond protein crackers.

Their plant-based snacks are made with sprouted ingredients and have recently undergone a makeover in the ingredient list. They used to use agave as a sweetener but upgraded to coconut sugar, which is less controversial and even more delicious.

Where to Find Them: I buy mine at MOMs Organic Market, but Whole Foods and The Fresh Market carry their products as well. Look for them at your local grocery store or shop online on their website here.

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6) Jackson’s Honest Chips

I first tried these chips at Expo East two years ago and fell in love. They have become our go to chip and I’ve introduced them to dozens of people through my workshops and cooking classes, and my coworkers are kind of obsessed with them, too. They’re perfectly crunchy and incredibly satisfying.

The founders of the company created the chips as a result of helping their son recover from an illness doctors couldn’t diagnose or treat. They discovered how powerful coconut oil was in his healing and use it as an ingredient in all of their chips. My favorite variety is the sweet potato chips, but they introduced two *new* products at the Expo – Maple Cinnamon Sweet Potato and Rippled Red Heirloom Potato Chips. All I can say is YUM.

Where to Find Them: I buy mine at MOMs Organic Market, Wegmans or The Fresh Market, but you can find them near you using their store locator here.

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7) Cappello’s Cookie Dough

I first fell in love with their chocolate chip cookie dough two years ago at the first Expo East I attended. Their cookies are gluten-free, dairy-free, and grain-free and use almond flour as the base. They introduced three new kinds of dough at the expo: Double Chocolate, Lemon Zest and Ginger Snap. I have a pack of each sitting in my freezer right now along with some of their fettuccine and lasagna sheets that I can’t WAIT to use!

Where to Find Them: I’ve bought their products at MOMs Organic Market and Whole Foods Market, but you can find them near you using this locator.

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8) Simple Mills Crackers & Baking Mixes

I fell in love with Simple Mills baking mixes when I met them at Expo East two years ago. They have the best boxed bread mix, pancake and waffle mix, cake mix, muffin and cupcake mix, and pizza dough. I use their bread mix to make this delicious paleo-friendly, gluten-free stuffing, perfect for the upcoming holidays!

At the Expo, they were introducing their new almond flour crackers. My favorite is the Sun-dried Tomato Basil version, but they also have a Fine Ground Sea Salt and Rosemary & Sea Salt variety. You HAVE to try them!

Where to Find Them: I buy their products at MOMs Organic Market, Target, Home Goods (hit or miss!), or online at Amazon. Use their store locator to find them near you.

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9) Forager Dairy-Free Yogurt

I used to eat yogurt every day growing up. I didn’t like sandwiches as a kid, and yogurt was one of the few foods that was easily portable and filled me up. It took me 25 years to figure it out, but the yogurt I was eating wasn’t the healthiest. It was usually full of lots of sugar and the brands I used to buy (Yoplait and Dannon) rank as two of the BOTTOM FIVE of a list of 129 yogurts rated by the Cornucopia Institute here.

Most dairy-free yogurts have a funky texture and more gelatinous than smooth and creamy. Fortunately, companies like Forager are beginning to step up their game and bring us delicious dairy-free yogurts that taste closer to the real thing. I loved how velvety smooth their cashew milk-based yogurt was and think you will, too!

Where to Find It: I’ve found their other products at MOMs Organic Market, so I’m hoping they will carry the yogurt soon! You can find out more on Forager’s website.

img_827010) Coco-Roons Superfood Cookies

I have to admit it – I used to hate coconut. At Halloween, every Mounds bar or Almond Joy went straight into the trash. No thank you! Over the years, I’ve come to love coconut no matter what form it takes – coconut flakes, milk, oil, and butter. It’s so rich and full of flavor.

One of my favorite desserts are the Coco-Roons made by Wonderfully Raw. My usual go-tos are the brownie and vanilla maple versions, so I was super excited to find out that they rebranded AND introduced two new flavors at Expo – Salted Caramel (YESSSS) and Chocolate Chip Cookie.

Where to Find Them: The best deals are at Home Goods, but you can also buy them at MOMs Organic Market, The Fresh Market, Whole Foods, and Safeway. Check out their store locator for more store options!

Well, that’s a wrap, friends! Those are my first ten finds. I think you’ll love them and can’t wait to share another round of awesomeness in my next post!

Tropical Mango Lime Coconut Balls {Vegan, Paleo}

Of all the recipes I create, this kale salad, this sweet potato and egg casserole and these no-bake bites and balls are the most popular.

I love the no-bake bites because they’re packed with an energy-boosting combination of protein, fiber and healthy fats, and the possibilities for flavor combinations are endless! I’ve made about a dozen different versions of these little bites, but I wanted to try something different with this recipe.

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Because of the warm weather, I’d been enjoying this Caribbean Island Breeze smoothie with frozen mango and was inspired to make a no-bake bite using some of the same ingredients.

I’ve taste-tested these little gems with over a dozen people, and they’ve been a hit each time! With sweet mango, tart lime, creamy coconut, and a zing of ginger, these bites are full of flavor and fun to eat.

You’re going to love them 🙂 

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Tropical Mango Lime Coconut Balls

Yield: 32-36 balls

Ingredients

1 cup raw cashews
2 cups + 1/4 cup shredded coconut
1/3 cup hemp seeds
1/4 tsp + pinch fine grain sea salt
1/2 tsp grated ginger root
1/2 cup dried mango, softened slightly in warm water for about 10 minutes, patted dry with a paper towel, then coarsely chopped
1/2 cup Medjool dates, pitted and coarsely chopped
zest of 1 lime

Directions

  1. Put cashews, 2 cups shredded coconut, hemp seeds and sea salt in the food processor and process (about 30 seconds) until it reaches a coarse meal.
  2. Add remaining ingredients to food processor and process until evenly combined. You may need to scrape down the sides a few times.
  3. Roll into 1-inch balls and roll in shredded coconut. Freeze or refrigerate in a glass container.

Healthy Dining in Portland: An East Coast Foodie’s Guide

Whether you live near Portland, Oregon, have plans to go there sometime soon or are looking for ideas for future vacations, you’ll want to read this post! (Or just scroll to be tempted by the amazing food in the pics!).

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When we booked our trip to Portland, Oregon several months ago, and I told people we were going there, their responses were unanimous:

“You’re going to LOVE it there!”

“You’ll be with ‘your’ people.”

By “my people”, they were mostly referring to foodies that have some food preferences not so easily accommodated here on the East Coast (i.e,. gluten-free, dairy-free, organic). Portland is known for being a very allergen-friendly food city, so you can go just about anywhere and find gluten-free, dairy-free options.

Whenever Bill and I travel, we look for three things:

  1. Delicious, nourishing food
  2. Farmer’s markets
  3. Walkability & hiking

IMG_7081Portland happened to have the trifecta, so we couldn’t wait for the trip to begin. During the six days we were in Portland, we made the rounds and tried over a dozen different eateries, all of which offered and often specialized in gluten-free, dairy-free options that tasted as good as, if not better than, the originals.

If you’re traveling to Portland (or if you live there and want to check out some new spots) AND are looking for nourishing and delicious options, use this list as your guide.

Portland Farmer’s Market

Portland State University, SW Park & SW Montgomery; www.portlandfarmersmarket.org

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We had heard that this market was all the rage and were stoked to check it out on Saturday morning. We liked it so much that we spent three hours there. I love the energy of farmer’s markets. The people. The sounds. The colors. This market was no different.

We also made friends with one of the volunteers, Steve, who gave us some pretty stellar recommendations about places to check out while we were staying in Portland. It always pays to talk to the locals, the people who will send you somewhere other than the places all the tourists go. They tend to be way better (and less crowded).

What We Ate / Drank

  • Chai Donut (Petunia’s Pies & Pastries)
  • Everything Bagel (New Cascadia)
  • Honey Mama’s chocolate bars (Sample every chocolate! We bought a 4-pack)
  • Lentil Dal (Portland Curry Co.)
  • Strawberry Ginger Kombucha (Symple Foods)

Harlow Restaurant 

3632 SE Hawthorne Blvd, Portland; 971-255-0138; www.harlowpdx.com

IMG_71580C19EC8E-E8BF-43D9-8524-042A4B24666FIMG_6965Considering we ate here three different times and sat in on a cooking demo they did at the Farmer’s Market, this became our go-to spot. Everything they sell is gluten-free and dairy-free (win!), and they source their ingredients from local, sustainable sources.

We went there for breakfast twice and lunch one time but could have easily spent every meal there because they have such a variety of delicious options including smoothies, juices, bowls, salads, and sides. Their sister shop, Prasad Cafe, has a few locations downtown and their menus are pretty similar, so we were happy sticking with Harlow but would definitely check out Prasad on our next go around.

What We Ate

  • Betty Bowl (with a perfectly poached egg)
  • Chipotle Chili Bowl
  • Turmeric Toddy (iced or hot – I had both – SO GOOD!)
  • Strawberry Short Stack
  • Outlaw Scramble
  • Mercy Blues
  • Pesto Garden Scramble
  • Trail Mix Cookie

Portobello Vegan Trattoria

1125 SE Division Street, Portland; 503-754-5993; http://portobellopdx.com/

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Delicious. Italian food…Vegan.

Say what??

How could a restaurant with cuisine based entirely around cheese, pasta and bread possibly have options that a gluten-free, dairy-free eater (and her husband) could enjoy?

They did! We’re so glad we gave this place a shot. I’m glad we didn’t let its not-so-fancy storefront deter us from checking out what ended up being one of our favorite meals of the entire trip. For starters, our server, Corinn, was sweet and spunky as can be and guided us through the menu. With a variety of gluten-free options (including pizza!), we had plenty of options to choose from and enjoyed every single one – so much so that two dessert-lovers like us didn’t have room for dessert.

What We Ate

  • Beet Tartare with New Cascadia Gluten-Free bread (even Bill said that bread tasted BETTER than the regular bread)
  • Kale Caesar Salad
  • Tom’s Pizza on gluten-free crust
  • Bliss Tea

Blossoming Lotus

1713 NE 15th Ave, Portland; 503.228.0048; www.blpdx.com

FDC8891B-EBB2-4A9C-A3ED-85A23370021AWe picked a beautiful day to check out this restaurant in the Irvington neighborhood. Another dairy-free, gluten-free find, we were drawn in by the pictures of their live nachos on Instagram and Yelp! and knew we had to include them on our self-guided food tour of the city.

What We Ate

  • Live Nachos (man oh man were these good!)
  • Curry Bowl
  • Lotus Benedict

Departure

525 SW Morrison St, Portland; 503-802-5370; http://departureportland.com/

IMG_7155We’re Top Chef fans and have watched just about every season of the show. One of our favorite seasons featured Gregory Gourdet, who is now Executive Chef of Departure Restaurant. His inspiring story of becoming sober and prioritizing nourishing, quality food in that process was certainly one draw to bring us to this trendy rooftop restaurant in the heart of downtown. That, and Farmer’s Market Steve highly recommended it, too!

I loved that they provided both vegan and gluten-free menus in addition to the standard menu, so there was no shortage of options for appetizers, entrees or desserts.

What We Ate

  • Tandoori Spiced Scallops
  • Kani Avocado Roll
  • Shaved Collards Salad

Verde Cocina

Multiple locations; Portland Farmer’s Market; www.verdecocinamarket.com

0BB50060-A2CA-4E70-9E86-44324C75E942Farmer’s Market Steve came through again when he recommended we check out this place for a meal. Fresh, bright Mexican food with handmade, corn tortillas. Bill had a dish for breakfast at the farmer’s market and we liked it so much that we went back for a happy hour at their main restaurant a few days later.

What We Ate

  • Buenos Dias Breakfast
  • Sweet Potato-Black Bean Salad
  • Carne Asada Taco
  • Guacamole & Tortillas
  • Gringas con Mole

Nong’s Khao Man Gai

Multiple locations; http://khaomangai.com/

IMG_7147People flock to this food cart for what might seem like too simple of a dish. But simple done well and with the highest quality of ingredients can be simply delicious
and it was. They had a gluten-free option, too, so I was in!

How’s this description for your taste buds?

Poached, organic chicken with rice simmered in chicken stock and Thai herbs, served with sauce of fermented soybeans, ginger, garlic, thai chilies, vinegar, house made syrup and soy sauce. Garnished with cucumbers and cilantro, and accompanied by a light soup

What We Ate: Chicken & Rice with sauce (Khao Man Gai)

a.n.d. Cafe

5420 E Burnside St, Portland; 503-233-4550; http://andcafepdx.com

IMG_7150This was our last official stop and was a welcome meal after running a 5k through Portland that morning. Once again, we were given a whole menu of delicious dairy-free, gluten-free options. This place was a bit off the beaten path but well worth the run there!

What We Ate

  • Full Nest with 2 poached eggs
  • Hashtastic with a poached egg

Slow Squeeze Juice Bar

2880 SE Division St, Portland; www.slowsqueezejuice.com

IMG_6795Another gem at the Tidbit Food Farm pod, I swung by Slow Squeeze while I was waiting for my waffle to be finished. The turmeric tonic made with fresh turmeric root, carrot, spinach, apple, cucumber and ginger caught my eye and gave my immunity and digestive system a nice boost before enjoying my Smaaken waffle.

What I Drank: Turmeric Tonic

KURE Juice Bar

Multiple locations; http://kurejuicebar.com/

IMG_7146 IMG_6875This was another gem and a place we hit up twice on our trip – once for lunch, and then the next day for breakfast. They use organic ingredients and are, like so many other places in Portland, gluten-free and dairy-free, so I had lots of options to choose from. No matter time of day it is, you can find something at Kure to give you a nourishing energy boost.

What We Ate / Drank

  • Vietnum Bowl (recommended by Britt from Harlow)
  • Full Moon Salad
  • Eisenhart Smoothie
  • Bowl of the Gods Acai Smoothie Bowl
  • Green eLemonator Juice

Greenleaf Juicing Company

Multiple locations; http://greenleafjuice.com/

IMG_7153Another juice, smoothie, and acai bowl in the heart of Portland, I decided to check it out after seeing their menu of steamed soups. They use a broth of fresh-pressed vegetable juice – celery, carrots, etc. and steam it with an array of vegetables before blending it all in a high-powered blender. It was a little windy the day we stopped by, so a cup a soup was a perfect between-meal snack to hold me over.

What We Ate

  • Zen Shot
  • Spinach & Cauliflower Steamed Soup

Petunia’s Pies & Pastries

610 SW 12th Ave, Portland; Saturday Farmer’s Market; 503-841-5961; http://petuniaspiesandpastries.com/

A gluten-free, vegan bakery. It seemed too good to be true. It was our first purchase at the market, and while we were debating which goodies to purchase, a local came up to the stand and said, “They have the best donuts at the market,” as he noshed on a bagel from New Cascadia, a 100% gluten-free bakery. We were sold. Now, I wouldn’t say this was the most nourishing stop on the trip (after all, we were eating donuts!), but it was one that gave me the opportunity to try a food I hadn’t eaten in years, so why not? Live a little 🙂

What We Ate

  • Chai Donut (yes, please!)
  • Chocolate Mousse Donut

Back to Eden Bakery

2217 NE Alberta St, Portland; Tidbit Food Farm Food Truck Pod; 503-477-5022; www.backtoedenbakery.com

IMG_7152A gluten-free, vegan bakery. Again, I was in heaven! At the recommendation of our AirBNB hosts, whose son is gluten-free, we checked out this place
twice. They have a food cart at what was arguably the best food cart pod for healthy options (Tidbit Food Farm) as well as a storefront in the Alberta neighborhood. We went to both because
why not?

What We Ate

  • The Alberta Park Sundae
  • Peanut Butter Toffee Bar

Smaaken Waffles

2880 SE Division St, Portland; www.smaaken.com

IMG_7157In retrospect, our trip to Portland gave me an opportunity to indulge in some foods I never eat at home because of the lack of places that make them in Baltimore. If I want waffles, I have to make them myself or use Simple Mills boxed mix (so good!), so it was nice to have someone make me one for a change. ALL of their items can be ordered with gluten-free and/or vegan batter.

This was one of the food trucks at the Tidbit Food Farm & Garden (arguably the best food cart pod in Portland!).

What We Ate: I had the special, which was a gluten-free waffle with roasted beets, arugula, and an egg (subbed that in instead of the chùvre). It was fun and messy to eat
and delicious.

Vtopia Restaurant & Cheese Shop

1628 SW Jefferson St., Portland; 971-271-7656; http://vtopiancheeses.com/

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Shortly after posting a picture of our cheese plate from this place, my friend Yvette texted me, “The cheese plate is vegan?!?!?!? No lo creo. No entiendo!!” (Translation: I don’t believe it. I don’t understand!).

When you don’t eat dairy, cheese is one of the foods you miss because, well, nothing else really tastes or feels like cheese
except cheese. Having said that, vegan chefs have gotten incredibly creative with their recipes to reinvent the texture, consistency and tang of dairy-based cheeses by using ingredients like raw cashews.

What We Ate: Cheese Plate with 5 cheeses: Chive & Dill, Peppercorn Brie, Cheddar, Caramelized Onion Camembert, Chocolate Strawberry Brie with gluten-free bread, fruit compote, and pickled vegetables

Salt & Straw

Multiple locations in Portland and Los Angeles; http://saltandstraw.com

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Sometimes you wonder if the long lines outside of popular eateries are just another tourist trap. We decided to take the risk and wait in the 20-minute line (there was ALWAYS a line)…and it was so worth it.

Since I was a kid, my favorite ice cream has been mint chocolate chip. I had it in every birthday cake for as long as I can remember (you know, the Carvel cakes with the chocolate crunchies?).

Since removing dairy from my diet, finding a respectable mint chocolate chip ice cream that doesn’t have a funky aftertaste has been a challenge. So I was skeptical but open when I found out that one of Salt & Straw’s vegan ice cream flavors was none of there than Petunia’s Mint Chocolate Chip Cookie Ice Cream.

HOLY COW! It was worth the wait in every way. It lived up to every expectation – smooth, creamy, minty, crunchy, chocolatey and downright delicious. I didn’t want the magic to end.

Maple Parlor

3538 SE Hawthorne Blvd, Portland; 503-206-4757; www.themapleparlor.com

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Conveniently, it was a block away from Harlow, which made it the perfect stop for our first dessert in Portland. Not only do they have paleo ice cream options (the peanut butter hard serve is to die for!), but they have a toppings bar that is entirely gluten-free. Score!

What We Ate: Twist of Cashew Maple & Peanut Butter Cashew soft serve with Oregon Berry Compote and Granola

Eb & Bean

1425 NE Broadway Portland; 503-281-6081; www.ebandbean.com

IMG_7154Ice cream is such a treat for me because I rarely eat it but absolutely love it. Finding this gem right around the corner from our lunch visit to Blossoming Lotus was one of the highlights of our sweet treat experience in Portland.

What We Ate: Twist of Chocolate Hazelnut Pudding and Coconut Caramel Cream soft serve flavors topped with Honey Mama’s CocoNoNut bar and gluten-free, vegan cookie dough crumbles

Townshend Tea House

Multiple locations; www.townshendstea.com

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We stopped by this tea house on our last night there and were wowed by their tea selection. I’ve never seen so many tea options in my life! They sell tea, kombucha and coffee, and the vibe is super cool. I wish Baltimore had a place like this!

What We Drank

  • Tummy Tamer Tea (post Portobello dinner)
  • Chamomile Mint Tea

Places to Check Out Next Time

  • Ava Gene’s
  • The Bye & Bye
  • Gigi’s Cafe
  • Prasad
  • Xico

Non-Food Fun

IMG_7080Clearly, we like to eat
but we also like to do other things! Check out the list below for some fun ideas for things to do around Portland:

  • Cannon Beach (the rock from The Goonies movie!)
  • Cascade River Gorge
  • Living Room Theater
  • Powell’s Book Store
  • Saturday Waterfront Market
  • Bike Rentals (Nike has orange bike rentals throughout the city)
  • Jet Boat Tour (recommended but we didn’t get to do it)
  • 4T Tour (recommended but we didn’t get to it)

Easy One-Pan Meal: Baked Salmon, Potatoes & Asparagus

As much as I like experimenting in the kitchen, I also think it’s fun to explore other blogs and cookbooks to find inspiration for the next great meal idea!

Last month, we tried something new and used the meal planning service from Relay Foods, an online grocery store that makes grocery shopping quick and easy. The last time we used their meal planning service, we made a yummy black bean soup and kale slaw with our friends Zach and Kiersten a few weeks before they said, “I do.”

I was curious to see what Relay’s One Pot Meal options looked like, since I’m not a huge fan of the clean-up part of cooking. I found a One Pan Salmon, Potato and Asparagus dinner that looked easy to make. Asparagus is in season, so I thought it would be a great way to showcase that veg.

asparagus-closeup

What I loved about the dish was its simplicity and how delicious it was! Not only that, but two of the main ingredients are mood-boosting foods that I wrote about in my last blog post – folate-rich asparagus and wild caught salmon.

Folate is one of the most important nutrients we can eat and is found in leafy green veggies, asparagus, lentils and other beans. It plays a key role in helping our body produce the mood-balancing and boosting neurotransmitter, serotonin.  The omega-3 fats in the salmon feed our brain and help our body reduce inflammation, which is at the root of so many of the diseases that are taking life from our years and years from our lives.

I bet you will enjoy this delicious dish as much as Bill and I did!

**UPDATE: Relay Foods was bought by Door to Door Organics in 2016, which has since shut down. For more ideas about online recipe options and meal kits, check out one of these options:

Here is the link for a similar recipe from Simply Recipes, since Relay Foods is out of business.

one-pan-final

 

Ginger Lemon Energy Bites {Gluten-Free, Paleo}

We’re approaching the final week of construction on our kitchen (YAY!), which has been going on for almost two months. I’m excited to get back in my kitchen so I can come up with more delicious, nourishing recipes to share with you!

One piece of equipment I’ve had access to throughout the remodel process is my food processor. It is one of the most versatile and useful tools in our kitchen. We use it to shred cabbage and carrots and to whip up hummus, pesto, and chocolate avocado pudding.

But we use our food processor most often to make raw, no-bake energy bites, including these Cherry Chocolate Brownie Bites, Coconut Chai Almond Butter Bites, and Snickerdoodle Donut Holes.

I wanted to come up with a new no-bake bite recipe to celebrate my friend Jinji’s birthday. She makes our favorite chocolate treats that I slowly savor on a weekly basis, so I thought I’d check with her to see what flavor combinations she might like. Lettuce Party Card

Citrus

Coconut

Ginger…LOTS of ginger.

Ginger for Jinji 🙂

I took her inspiration and combined a few tastes and textures that I thought would complement each other and came up with my newest no-bake recipe!

The bite from the ginger, zing from the lemon zest, tartness of the cranberries and a pinch of salt come together in a special way in these energy bites. For more energy bite recipes, check out this page.

Ginger Lemon Bite Closeup Ginger Lemon Bites TrioGinger Lemon Bite Wrapper

Ingredients

  • 1 cup raw cashews
  • 1/2 cup shredded coconut, unsweetened
  • 2/3 cup Medjool dates, pits removed
  • 1/2 cup dried cranberries
  • 1 tablespoon ginger root, peeled and grated
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon fine grain sea salt

Directions

  1. Process cashews and coconut in a food processor until it reaches the consistency of a fine meal/flour.
  2. Add the rest of the ingredients and process until the ingredients start sticking together.
  3. Shape dough into a small ball with your hands and roll to smooth them out. Store in the fridge or freezer.

Mexican Brownie Bites {No-Bake, Paleo, Vegan}

One of my favorite things to create in my kitchen are recipes for energy bites and balls and no-bake cookies. They are one of the most popular and well-liked things I make.

I wanted to share my latest creation with you today. Because I love chocolate, I thought I’d take a stab at making a no-bake version of Mexican brownies inspired by this recipe.

The only difference between these and my typical fudge bites is the addition of some heat in the form of cayenne powder 🙂 You don’t notice it right away, but it will linger just a bit on the back of your tongue when you finish savoring these little chocolate bites of joy!

Ingredients

1/2 cup raw walnuts
1/2 cup raw almonds
1/2 teaspoon fine grain sea salt
1/3 cup raw cacao powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne powder
1 1/3 cup Medjool dates, pitted and coarsely chopped
1/2 teaspoon vanilla extract

Directions

  1. Put the nuts in the food processor and run until finely ground.
  2. Add the remaining dry ingredients and process until evenly combined.
  3. Add the dates and vanilla and run for about 60-90 seconds or until the mixture starts sticking together.
  4. Press dough into parchment paper and cover with another piece of parchment and roll out dough with a rolling pin. Use a pizza cutter or knife to cut dough into rows and then squares. Another option is to shape the dough into 1-inch balls. Store in the refrigerator or freezer.

10 Cauliflower-Powered Recipes {Vegan, Paleo}

I was teaching a workshop about Eating for Energy last week at a company, and one of the employees said she would love some creative ideas for how to use cauliflower, so I thought I’d dedicate an entire post to it.

This one is for you, Deb!

For starters, cauliflower is one of the most nutrient-packed yet under appreciated veggies out there. This less colorful cousin of our beloved broccoli happens to be one of the best foods we can eat, yet very few of us eat it!

mash

Cauliflower is one of Dr. Fuhrman’s GBOMBS, which are the most powerful, nutrient-packed, antioxidant-rich, anti-inflammatory, immune-boosting, disease-fighting foods on the planet! Most of what we eat on a daily basis are GBOMBS. To learn more about them, click here.

Here are just a few more reasons why you’ll want to add more of this cruciferous vegetable to your life:

  • Packed with vitamin C and other powerful antioxidants that helps our cells protect and repair themselves from damage, which is essential for optimizing our health
  • Contains sulforaphane, a compound that has been shown to kill cancer stem cells, thereby slowing tumor growth, AND improve blood pressure
  • Source of potent antiinflammatory nutrients. Chronic inflammation (caused by stress, what we eat, lack of movement, etc.) can significantly increase our risk of cancers and other chronic diseases, so we want to do anything we can to reduce inflammation!
  • Supports our body’s detoxification (“clean up”) process, which is important because we are exposed to so many environmental and dietary toxins on a daily basis

To learn more about the awesomeness of cauliflower, click here or here.

Most of us are familiar with eating raw or steamed cauliflower, but there SO many other ways to use this versatile veggie that taste amazing!

Why not try something a little more exciting? 🙂

You can roast it, make a substitute for mashed potatoes out of it, turn it into a pizza crust, whip up a batch of cauli-fredo fettuccine sauce (don’t knock it ’til you’ve tried it!), and use it to make soups creamy.

Check out the links below to 10 recipes that will make you fall in love with cauliflower.cauli collage.jpg

Roasted Buddha Bowl by oh she glows

Roasted Cauliflower in Lemon Tahini Sauce by Vegetarian Times

Easy Cauliflower Rice by All Recipes

Smoky Roasted Cauliflower by Tori AveySmoky-Roasted-Cauliflower-5-640x480

Fancy Pants Curried Cauliflower Steaks & Mash by RNKcauli2name

Caulifredo Sauce with Zoodles by RNKcaulifredo

Cauliflower Pizza Crust by The Detoxinista

Detoxinista Pizza Crust

Photo Credit: The Detoxinista. Used with permission.

Roasted Garlic Cauliflower Mash by RNKcauli mash cover.jpg

Creamy Rosemary Sweet Potato Soup by RNKIMG_8875Soupbanner

Garlic & Red Pepper Cauliflower Hummus by Our Fifth House

garlic-red-pepper-cauliflower-hummus

Photo Credit: Our Fifth House. Used with permission

What are your favorite cauliflower recipes?

Feel free to leave a comment below with a link!

I love hearing from you 🙂

The Best of Broccoli: 10 Awesome Recipes to Try

There’s a lot of talk about “superfoods” these days.

It’s easy to become overwhelmed when we hear about all the nutrient-packed foods we “should” add to our diet like maca powder, goji berries, and spirulina. Given what I do for a living and because I like experimenting with food, I often have these foods in my pantry. They’re fun to add in to desserts, smoothies, chocolate bark and even trail mixes.

BUT, do you have to stock up on specialty superfoods like these in order to be well nourished? 

Nope!

There are so many amazing everyday foods we can eat that don’t cost a lot of money, are easily accessible, and, in most cases, are already familiar to you.

I’m going to be focusing on highlighting some of these simple superfoods over the next few months to encourage you to take different spins on how to make them more exciting. Whenever I get into the mode of experimenting with new ways of cooking the same food, it makes me want to eat it more often.

The first food has always been my favorite vegetable.

Broccoli!

Loaded with fiber, bone-building calcium, and immune-boosting, cancer-preventive, anti-inflammatory, and detoxifying compounds, broccoli is one of the most nourishing foods we can eat. Fortunately, there are so many amazingly delicious ways to prepare it.

The recipes below showcase this nutrient-packed super star in a number of ways – in soups, lightly steamed, sauteed, and my favorite way…roasted!

Roasted broccoli is quite possibly one of the most delicious foods on the planet, especially in recipe #9 for Garlicky Roasted Broccoli and in recipe #6 as a pop of color and texture in THE BEST dairy-free mac and cheese.

broccoli collage

Here are ten of my favorite broccoli recipes. Add one or two to next week’s meal plan!

Lemon Lentil Vegetable Soup by Meghan Telpner (easy and delicious soup, especially with avocado slices on top!)

Broccoli, Avocado & Lime Salad by Deliciously Ella

Roasted Buddha Bowl by oh she glows

skilletgoodbroccoli soup

Tangy creamy quinoa broccoli salad

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Garlicky Roasted Broccoli (AKA Crack Broccoli) by The Kitchn (use 1/2 tsp salt not 1 tsp!)

Curb Cravings with Crunchy Cacao Nibs {Plus 7 Recipes to Try!}

For the video version of this post, check out my Facebook page!

Either way, make sure you hit up the awesome recipes at the bottom 🙂

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Let’s pretend it’s 3:00 in the afternoon.

What’s something a lot of people crave right about now?

Nibs

Did you say CHOCOLATE?

The reason why might surprise you!

Many of us start to notice a dip in our energy levels and attention spans and the cumulative impact of stress throughout the day by mid-afternoon. Why not give our body a boost in energy, feel good chemicals and relaxation at the time we need it most? Why not enjoy some chocolate?

High quality dark chocolate that contains a high percentage of cacao (ka-KOW) is packed with magnesium.

Magnesium is known as the relaxation and anti-anxiety mineral, and most of us are deficient in it. Not only that, but in times of stress and high demands, our body needs it more than ever. Sources of magnesium include spinach, oats, beans, pumpkin seeds, leafy greens, sesame seeds.

And…CHOCOLATE! 🙂

The key is to use QUALITY chocolate. I’ve written before here about why I became a qualitarian and what it means to be one. As the word suggests, I encourage you to focus on eating the highest quality food you can, especially when it comes to things like chocolate – the darker and purer, the better.

One of the purest forms of chocolate we can eat is cacao nibs.

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These bitter, crunchy chocolate bits are peeled and crumbled from dried, whole cacao beans. They are PACKED with nourishing, fueling goodness! When we hear about chocolate being good for us, these little guys take the prize. One ounce (about 1/4 cup) of cacao nibs contains:

  • 35% of the recommended daily value of relaxing magnesium
  • 6 GRAMS of fiber, which fills us up and keeps things moving in our digestive system. Only about 3% of the population eats the adequate minimum intake of fiber, even though it is one of the main disease fighters, blood sugar regulators, and energy stabilizers out there
  • 4 grams of satiating protein
  • Over HALF of the recommended daily value of copper and manganese, trace minerals that help us with formation of tissues (like bones and skin), energy production, and blood sugar balance.

You can find them in the natural food aisle of your grocery store, but I find the best deals at HomeGoods or online at Amazon or Vitacost. Wegmans, Whole Foods, and MOMs Organic Market carry them as well.

You can enjoy cacao nibs in trail mix, cookies, chocolate bark, brownie bites, sprinkled on top of smoothies or avocado pudding (recipe coming!), and as a topping for my chocolate walnut brownies.

Check out SEVEN of my favorite cacao nib recipes below!

Click the picture to get to the recipe.

PB Oat Bites CoverIMG_2208Mint Choco Chip Bday Ballssuper food trail mixcherry choco biteschococherrybanner2barkmain

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